What if you could take steaks directly from the freezer to the grill and have perfect results on the table in under 40 minutes? While it sounds contradictory to traditional cooking, grilling frozen steaks is a well-vetted method that actually results in less "grey band" and more juice retention. By using the frozen interior as "thermal protection," you can achieve a superior sear without overcooking the protein just below the surface.
The Three Thermal Keys to Success
- Two-Zone Fire Setup: You need a ripping-hot direct heat side (500-700°F) for the sear and a moderate indirect side (300-350°F) for the gentle finish.
- Thick-Cut Steaks: Use steaks at least 1 to 1-1/2 inches thick. Thin steaks thaw too quickly, leading to a dry, overcooked interior by the time the crust forms.
- Instant-Read Precision: Because of the extreme temperature gradients, leave-in probes are not ideal. A Thermapen® ONE is essential for quick, accurate spot-checks without exposing your hand to high grill heat.
How To Cook A Frozen Steak
Get ready to take your steaks from frozen to 125°F ([52°C]for medium rare) in 40 minutes!
Ingredients
- 1 to 1-1/2 inch thick frozen steaks (rib eye, porterhouse, new york strip, etc.)
- Kosher salt and pepper
- (Kosher salt adheres more readily to food than granulated table salt and it can be a challenge to get the salt to adhere using this method)
☼ Tip: The way that you freeze the steaks in the first place can have an impact on your success. Be sure to place the steaks onto a flat surface like a sheet pan before putting them into the freezer. The frozen sides of the steak will have more direct contact with the grill grate for a better sear if they are flat.
We lined our sheet pans with parchment paper to keep the steaks from adhering to the sheet pans and left them uncovered until they were fully frozen. Leaving the steaks uncovered allows moisture on the surface of the steaks to evaporate, keeping them drier. Dry steaks will sear better. After the steaks were fully frozen (about 5 hours) we transferred them to zipper-seal bags for long-term storage.
Get Fired-Up
- Prepare charcoal or gas grill with a two-zone fire setup. Allow to heat for about 15 minutes for a charcoal grill, and 5 minutes for a gas grill for the heat to be high enough for searing the steaks (read more on the high temperatures involved in grilling in our post, The Difference Between Grilling and BBQ).
- Brush grill grate completely clean after heating and before proceeding with the cook.
Get Cooking
- Pull steaks directly from the freezer and place over direct heat side of the grill. Sear steaks for about 5-7 minutes on each side for proper development of a crisp, brown crust.
- At this point, the internal temperature of the steak will be in the range of 70-90°F (21-32°C). Move the steaks to the indirect-heat side of the grill and season with salt and pepper on each side.
- The steaks should be approximately 6 inches (15 cm) from the primary, direct burner.
- It’s important to season the steaks after searing because the salt and pepper will not adhere to the frozen meat. Since kosher salt adheres to food better and dissolves more quickly than table salt, it’s a must for seasoning with this cooking method.
- Cook until the steaks reach their internal pull temperature for your desired doneness. We pulled ours at 125°F (52°C) for a final medium rare doneness temperature of 130°F (54°C). Spot-check internal temperatures with an instant-read digital thermometer like the new, faster ThermoPop (readings in 3-4 seconds!). See the table below:
Pull Temperatures and Final Doneness Temperatures for Steaks
☼ Thermal Tip: For more information on how to accurately check the internal temperature of a steak, check out our post, How to Temp a Steak: Getting it Right.
- Allow steaks to rest for 5 minutes before serving.
To Recap:
Grilled Frozen Steak Success:
- Two-zone fire setup with a gas or charcoal grill
- Sear over high, direct heat for 5-7 minutes each side
- Move to lower, indirect heat and season with salt and pepper
By relying on temperature tracking and a two-zone setup, you turn a potential kitchen emergency into a stress-free, restaurant-quality meal.
Pull and Doneness Temperatures:
- Pull Temps—Continue cooking and pull from the grill when steaks reach their pull temperature of 120-125°F (49-52°C) (as verified when spot-checking the thermal center with a Thermapen) for medium rare or 130-135°F (54-57°C) for medium doneness.
- Doneness Temps—Rest for 5 minutes to allow steaks to relax and reabsorb juices and allow carryover cooking to increase the final doneness temperatures to 125-130°F (52-54°C) for medium rare or 135-140°F (57-60°C) for medium.
Grilled, frozen steaks will be a welcome and stress-free addition to your dinner menu repertoire. Once the steaks are done, serve as-is or slice thinly for tacos, on top of mixed greens, or a Philly cheesesteak sandwich with your favorite sides. Stock up on steaks, and mind your temps.
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